The Lady's Coleslaw

Matthew and I were out shopping yesterday and smelled Red Robin burgers in the parking lot. It smelled so great but instead of pitching out $20 for cheeseburgers we made some at home on the grill. I made this coleslaw to go with it and I think turned our pretty good. I added a little celery seed and I didn't have a bell pepper so I used a whole carrot for more color. It's a Paula Deen recipe.

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (recommended: Jane's Krazy Mixed-up salt)
1/4 teaspoon coarsely ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Chex Muddy Buddies

9 cups corn Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl. Set aside.

Microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.

Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool. Store in an air tight container in the refrigerator.

Cherry Surprise Dessert

14 oz pkg marshmallows

1 1/4 cup milk

1 1/2 cup cream

20 graham crackers

1/3 cup melted butter

3 Tbsp Sugar

1 can cherry pie filling or 1 can of sour cherries sweetened and thickened

Dissolve marshmallows and milk in a double broiler. Cool until beginning to congeal stirring many times.

Whip cream and fold into marshmallow mixture. Crush graham crackers and mix with butter and sugar.

Pack into 9x13 pan, saving part of the crumb mixture for top of dessert. Pour half of marshmallow mixture over crumbs. Add cherry pie filling for second layer and top with remaining marshmallow mixture. Sprinkle remaining crumbs on top.

Fudge

2 1/4 cups sugar

3/4 cup canned milk

Bring to a boil, boil 5 minutes (4 min high altitude) stirring constantly using a rubber spatula.

1 1/2 cups milk choc chips

1 tsp vanilla

1 1/2 square of butter

1 cup miniature marshmallows

1/2 cup chopped walnuts

Put these ingredients in a large bowl and pour hot syrup over it. Beat until blended well with wooden spoon. Pour in buttered pan.

Orange Chocolate Chip Cookies

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter

1/2 cup white sugar

1 cup packed brown sugar

1 tablespoon orange zest

1 teaspoon vanilla extract

2 eggs

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped pecans

Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.

Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.

Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Chile Con Queso Dip and Chile-Lime Tortilla Chips

DIP
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

CHIPS
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt

Position oven racks in the middle and lower third of oven; preheat to 375°F.

Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.

Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).

Chocolate-Dipped Caramallows

Makes about 70 pieces

FOR THE CARAMEL LAYERS
Vegetable oil cooking spray
4 cups heavy cream
4 cups sugar
2 cups light corn syrup
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 teaspoons salt
1 teaspoon pure vanilla extract

FOR THE MARSHMALLOW LAYER
2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
1/3 cup plus 1/4 cup cold water
1 cup sugar
Salt

FOR FINISHING CANDIES
Tempered Chocolate
White nonpareils, for sprinkling

Make first caramel layer: Coat a rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray. Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot.

Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.

Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes. Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.)

Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.

Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours. Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate (pictured, page 228). Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set. Caramallows will keep, covered and refrigerated, for up to 5 days.


Helpful Hint: These indulgent treats include two caramel layers, and each layer must be made separately at different times. Start the second one after the marshmallow layer has set on top of the caramel.